Evaluation of antimicrobial activity and safety of syrup prepared from AMBU roots
| dc.contributor.author | Mwesongo, J. | |
| dc.date.accessioned | 2018-05-24T15:55:26Z | |
| dc.date.available | 2018-05-24T15:55:26Z | |
| dc.date.issued | 2017 | |
| dc.description | A DISSERTATION SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTERS OF SCIENCE IN NATURAL PRODUCTS, TECHNOLOGY AND VALUE ADDITION OF SOKOINE UNIVERSITY OF AGRICULTURE. 2017 | en_US |
| dc.description.abstract | Some rural communities in Tanzania use decoctions from different parts of AMBU for treatments of various health conditions. However, few studies have been conducted to ascertain their quality, efficacy and safety. This study aimed at establishing baseline information on the quality, efficacy and toxicity of syrup prepared from AMBU roots. Decoction was prepared and some of the aliquots were freeze dried into powder then dissolved in sucrose vehicle to make the final syrup. Both the decoction and herbal syrup aliquots were evaluated for stability after storage under different conditions. Antimicrobial activity and toxicity were investigated by micro broth dilution method and toxicity assay in mice respectively. Mice were randomly grouped into eleven groups of five each and administered oral doses of 0, 2.5, 25, 100, 200 and 500 mg/kg body weight of AMBU root decoction and the developed syrup. Animals were administered the drugs at an interval of eight hours every day for seven days. The results demonstrated that the minimum inhibitory concentration of the developed syrup in Staphylococus aureus, Basillus subtilis, Escherichia coli and Pseudomonus aeruginosa were 15.6, 31.2, 15.6 and 62.5 mg/ml respectively. The shelf life for decoction and the formulated herbal syrup at room temperature was 2 and 17 weeks respectively and those kept in refrigerator was 12 and more than 18 weeks respectively. The toxicity assay revealed neither mortality nor signs of abnormality that could be associated with AMBU treatment at low oral doses. However, AMBU treatment at higher doses data revealed significant changes on body weights and liver to body mass index. The formulation of syrup has improved the quality, activity and safety as demonstrated in mice model. These findings validate the ethno-medical potential of AMBU syrup and the feasibility of its use for treatment and control of bacterial diseases. | en_US |
| dc.identifier.uri | https://www.suaire.sua.ac.tz/handle/123456789/2180 | |
| dc.language.iso | en | en_US |
| dc.publisher | Sokoine University of Agriculture | en_US |
| dc.subject | Antimicrobial activity evaluation | en_US |
| dc.subject | Syrup prepared | en_US |
| dc.subject | Health condition | en_US |
| dc.subject | AMBU roots | en_US |
| dc.title | Evaluation of antimicrobial activity and safety of syrup prepared from AMBU roots | en_US |
| dc.type | Thesis | en_US |